Most seeds come from fruit that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pistachios, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source.

Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. True nuts include, for example, chestnut, hazelnut and filbert. Culinarily, the term 'nut' is used much more widely, and includes examples of drupes (such as pecans and almonds) or seeds (such as pine nuts and peanuts).

Also widely known as nuts are dry drupes, which include pecans, almonds, macadamia (Macadamia integrifolia), candlenut (Aleurites moluccanus) and the water caltrop (Trapa bicornis). A drupe is an indehiscent fruit that has an outer fleshy part consisting of the exocarp, or skin, and mesocarp, or flesh, which surround a single pit or stone, the endocarp with a seed (kernel) inside. In a dry drupe, the outer parts dry up and the remaining husk is part of the ovary wall or pericarp, and the hard inner wall surrounding the seed represents the inner part of the pericarp.

Walnuts and hickories (Juglandaceae) have fruit that are difficult to classify. They are considered to be nuts under some definitions but are also referred to as drupaceous nuts.

In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.

The sweet potato arrived in Europe with the Columbian exchange. It is recorded, for example, in Elinor Fettiplace's Receipt Book, compiled in England in 1604.

Nuts are eaten by humans and wildlife. Because nuts generally have a high oil content, they are a significant energy source. Many seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, ground to make nut butters, or pressed for oil that is used in cooking and cosmetics.

Nuts used for food are a common source of food allergens. Reactions can range from mild symptoms to severe ones, a condition known as anaphylaxis, which can be life-threatening. The reaction is due to the release of histamine by the body in response to an allergen in the nuts, causing skin and other possible reactions. Many experts suggest that a person with an allergy to peanuts should avoid eating tree nuts, and vice versa.

The nuts linked to from this page are: acorn; almond; beech nuts; betel nut; brazil nut; bush mango; filbert; ginkgo nut; kola nut; candlenut; cashew; chestnut; coconut; hazelnut; macadamia; ogbono; palm nut; peanut; pecan; pine nut; pistachio; walnut.

The alphabetical list of all the nut-based recipes on this site follows, (limited to 100 recipes per page). There are 4134 recipes in total:

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Diri Ak Pwa (Haitian Rice and Beans)      Origin: Haiti	Dress-up Dress-down Meatloaf      Origin: Australia	Easter Trifle      Origin: Britain
Divinity Nut Candy      Origin: American	Driblws (Turkey Giblets, Chinese Style)      Origin: Welsh	Easy Butterless Flapjack      Origin: Britain
Diwali Coconut Chammanthi      Origin: India	Drunken Chili      Origin: American	Easy Coconut Chicken Curry      Origin: New Zealand
Djaratankai      Origin: Mali	Dry Beef Curry      Origin: India	Easy Praline Cookies with Tonka Beans      Origin: Britain
Djouka de Fonio (Fonio Couscous with Vegetables)      Origin: Mali	Dry Pound Cake Mix      Origin: American	EbunuEbunu Soup      Origin: Ghana
Djouka Fonio      Origin: Mali	Ducana      Origin: Antigua	Ecclefechan Butter Tart      Origin: Scotland
Dobos Torte II (Drum Cake II)      Origin: Hungary	Ducana      Origin: Saint Vincent	Economical Maître d'Hôtel Sauce      Origin: Britain
Doce de Coco (Cape Verdean Coconut Candy)      Origin: Cape Verde	Duck Curry with Aubergine and Bamboo      Origin: Vietnam	Economical White Sauce      Origin: Britain
Dodo Oni-yeri (Egg-coated Fried Plantain)      Origin: Nigeria	Duck Pilau      Origin: India	Ecrevisses au Curry (Crayfish Curry)      Origin: Cote dIvoire
Domácí Paštiku (Home-made Liver Pâté)      Origin: Czech	Duck Sukuti      Origin: Nepal	Edinburgh Fog      Origin: Scotland
Dominica Calypso Chicken      Origin: Dominica	Duckna      Origin: Montserrat	Egg Fu Yung      Origin: China
Dominica Crab Backs      Origin: Dominica	Dukkah      Origin: Egypt	Egg Masala      Origin: India
Dominica Crab Callaloo      Origin: Dominica	Dulce      Origin: Belize	Eggnog      Origin: Britain
Dominica Curried Goat      Origin: Dominica	Dulcia Domestica (Home-made dessert)      Origin: Roman	Eggnog Biscuits      Origin: Britain
Dominica Curry Prawns      Origin: Dominica	Dulcia Piperata (Peppered Sweets)      Origin: Roman	Eggnog Christmas Bread      Origin: Britain
Dominica Jerk Seasoning      Origin: Dominica	Dundee Biscuits      Origin: Scotland	Egyptian Basbousa      Origin: Egypt
Dominican Codfish Sancoche      Origin: Dominica	Dundee Cake      Origin: Scotland	Eight-day Spiced Beef      Origin: Britain
Domoda      Origin: Gambia	Dundee Mince Pie      Origin: Scotland	Eirin Gwlanog wedi Piclo (Pickled Peaches)      Origin: Welsh
Domoda II      Origin: Gambia	Dunguri nda Mo (Rice and Black-eyed Peas)      Origin: Niger	Eirin Mair wedi Piclo (Pickled Gooseberries)      Origin: Welsh
Domoda III      Origin: Gambia	Durban-style Hake and Butternut Squash Curry      Origin: South Africa	Eirin wedi Piclo (Pickled Plums)      Origin: Welsh
Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk)      Origin: Martinique	Durban-style Watermelon Rind Curry      Origin: South Africa	Eke Takare (Curried Octopus)      Origin: Cook Islands
Dorada con coco mozambiqueño (Miozambican Gilt-head Bream with Coconut)      Origin: Mozambique	Dutch Sauce      Origin: Britain	Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)      Origin: Cook Islands
Doro Wat (Red Chicken Stew)      Origin: Ethiopia	Dziriat (Algerian Almond Tarts)      Origin: Algeria	Elcampane Apple Pie      Origin: Britain
Doubanjiang (Chilli Bean Sauce)      Origin: Taiwan	Dzowowe (Spiced Peanut Paste Balls)      Origin: Ghana	Elderberry and Chocolate Muffins      Origin: Britain
Doubanjiang (Sichuan Chilli Bean Sauce)      Origin: China	East African Prawn Curry      Origin: East Africa	Elizabethan Cheese-curd Tart      Origin: England
Double Chocolate Loaf Cake      Origin: Britain	East African Shrimp Curry      Origin: East Africa	Elizabethan Pickled Mushrooms      Origin: Britain
Double Chocolate Muffins      Origin: New Zealand	East African Vegetable Soup      Origin: East Africa	Eluit el Tuu (Bananas in Coconut Milk)      Origin: Palau
Double ka Meetha      Origin: India	Easter Cake      Origin: American	Embractum Baianum (Baian Stew)      Origin: Roman
Doughboy      Origin: Saint Vincent	Easter Carrot Cake      Origin: Britain	Embractum Baianum (Baian Stew)      Origin: Roman
Dounguouri Soko (Meat Stew with White Beans)      Origin: Niger	Easter Crown Bread      Origin: Europe	Emirati Sago Pudding      Origin: UAE
Dovga (Pea and Sorrel Soup with Meatballs)      Origin: Azerbaijan	Easter Lemony Chocolate Cake      Origin: Britain	Empanadas de carne (Argentinan Beef Empanadas)      Origin: Argentina
Dovi (Peanut Butter Stew)      Origin: Zimbabwe	Easter Rice Pudding      Origin: American	English Madeleines      Origin: England
Drepee (Small Birds in Almond Milk)      Origin: England	Easter Tansy      Origin: Britain
Dresdner Stollen      Origin: Germany	Easter Teabread      Origin: Britain

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